Red Velvet is a theme that everybody likes. It’s actually a combo of cocoa powder and red food coloring so it seems fairly easy but it’s rather tricky to get it right
Here is a detailed video recipe on how to make a classic genoise. It’s detailed and contains lots of tips & tricks so I strongly recommend you to watch it before tackling the red velvet genoise
Red Velvet Genoise: – Whole Eggs 140g – Egg Yolks 30g – Sugar 95g – Cake Flour 77g – Cocoa Powder 8g – Melted Butter 16g – Buttermilk 16g (If making from scratch, then add 1g of lemon juice to 15g of milk and let it sit at room temp for 10mins then use it)
Microwave Sponge: – Eggs 50g – Sugar 40g – Cake Flour 15g – Melted Butter 10g – Red Food Colouring
Cream Cheese Frosting: – Cream Cheese(room temp) 350g – Sugar Powder 130g – Butter(room temp) 170g – Lemon Zest 4g – Heavy Cream 33g
Red Velvet Genoise: 1. Add sugar to whole eggs + egg yolks and raise the temp. to 40°C using hot water bath. 2. Whip until the batter becomes thick enough to draw a ribbon shape on top. 3. Add sifted cake flour + cocoa powder and fold them in carefully. 4. Add melted butter + buttermilk and mix well. 5. Bake at 165°C for approx. 30mins.
Microwave Sponge: 1. Add eggs and sugar into a bowl and bring the temp up to 40°C. 2. Whisk until you get a lot of volume + ivory color. 3. Sift in the cake flour and mix well. 4. Add the melted butter as well as the food coloring and mix well. 5. Pour the batter into a cup.
Cream Cheese Frosting: 1. Make sure the cream cheese and butter are at room temp (20℃) 2. Smooth out the cream cheese by lightly beating it. 3. Sift in the sugar powder and mix. 4. Smooth out the butter and add it in. 5. Add in the lemon zest, followed by heavy cream. 6. If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.
Assembly: 1. Please refer to the video for the assembly. The piping nozzle I used is 806, 865, 868.
How to store: 1. Can store in the fridge for up to 2~3days. The cake dries out so cover it up with a cake cover.